Dinner From a Box 6/22 to 6/27
June 20, 2010
Box contents: Yellow Corn (3), Nantes Carrots (2 bunches), Romaine Hearts (2), Flame Seedless Grapes (1 lb), Ambrosia Melon (1), Bing Cherries (1 lb), Gold Chard (1 bunch), Yellow Nectarine (1 lb), Heirloom Tomatoes (1 lb), Slicing Tomatoes (1 lb), Gypsy Peppers (.5 lb)
Oh boy! Heirloom Tomatoes!!
The long-awaited heirloom tomatoes are here…that means one thing: Caprese salad. Slice tomatoes over a bed of lettuce with slices of fresh mozzarella. Top with some sliced fresh basil (from our window boxes), sprinkle on some salt and pepper, and drizzle with olive oil and balsamic vinegar. The ultimate summer supper!
I am also planning on making a menu from Vegetarian Express. This is another go-to cook book for me. The thyme in our window boxes is getting out of control, so I have been asked to make something with it so it can get trimmed. I found a recipe for black-eyed peas with garlic and thyme. The recommended sides are a tomato and pepper salad (I’ll use the slicing tomatoes and gypsy peppers from the box), corn on the cob, and whole grain bread. This should be plenty of food to round out the rest of the week.
